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Carrot and Red Cabbage Salad with Citrus Ginger Dressing Recipe

This fresh and crunchy Asian-inspired carrot salad with red cabbage is tossed in a vibrant citrus ginger dressing. Ready in 15 minutes and perfect with grilled meats or fish.
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Ribbons of carrot and red cabbage saald with a orange and lime dressing with ginger recipe
Prep Time:15 minutes

Ingredients

Salad Ingredients:

  • 4 large carrots peeled and shredded into ribbons using a wide vegetable peeler
  • 1 cup very thinly sliced red cabbage use a mandolin for best results
  • 1 small handful of fresh coriander leaves and stems, roughly chopped
  • 4 spring onions finely sliced (white and green parts)
  • 2 – 3 Tbsp toasted pumpkin seeds
  • 2 tsp toasted sesame seeds
  • A sprinkle or two of furikake seasoning

Dressing Ingredients:

  • Juice from half a large orange
  • Juice from half a lime
  • 1 tsp toasted sesame oil
  • ½ tsp finely grated fresh ginger
  • 1 small garlic clove finely grated (optional)
  • ½ tsp soy sauce
  • ½ tsp fish sauce
  • ¼ tsp sugar
  • ¼ tsp chilli crisp
  • ¼ tsp MSG optional

Instructions

  • Prep all the vegetables. Use a wide vegetable peeler to create carrot ribbons, peeling only as far as you can until you reach the inner stem (save this for snacking). Slice the red cabbage paper-thin using a mandolin. Finely slice the spring onions and roughly chop the coriander.
  • Make the dressing by whisking all dressing ingredients together in a small jug or bowl until well combined. The dressing can be made up to 2 days in advance and stored in the fridge.
  • When ready to serve, combine the carrot ribbons, red cabbage, spring onions and coriander in a large serving bowl.
  • Pour the dressing over the vegetables and toss well to coat everything evenly.
  • Sprinkle with toasted pumpkin seeds, sesame seeds and furikake seasoning.
  • Serve immediately while the vegetables are still crisp and fresh.

Notes

The carrot ribbons will start to wilt and soften almost immediately once dressed, so only toss the salad with dressing when you are ready to serve it.
You can prep all the vegetables up to 2 days in advance. Store the shredded carrots, sliced cabbage, chopped spring onions and coriander separately in airtight containers in the fridge.
The dressing can be made up to 2 days ahead and stored in an airtight jar or container in the fridge. Give it a good shake before using as the ingredients will separate.
Once dressed, this salad is best eaten immediately and does not store well. The vegetables will release water and become soggy within an hour.
If transporting this salad, pack the vegetables and dressing separately and toss together just before serving.
For a vegetarian or vegan version, leave out the fish sauce and add an extra ½ tsp of soy sauce.
Adjust the amount of chilli crisp to your taste. Start with less if you are sensitive to heat.
The garlic is optional. I leave it out as I am allergic to raw garlic, but add it in if you like the flavour.
If you cannot find furikake seasoning, simply leave it out or substitute with extra sesame seeds or everything bagel seasoning.
Servings: 2